Vegan Pumpkin Spice Donuts
These Vegan Pumpkin Spice Donuts are moist, fluffy and filled with warm pumpkin spice! They’re made with healthy ingredients like pumpkin puree, almond milk, and coconut oil for a wholesome donut!
The perfect fall dessert recipe
Brace yourselves: pumpkin spice season is coming. And we’re in it for the long haul, my friends!
We’re kicking things off with vegan pumpkin spice donuts! There’s a special place in my heart for donuts covered in spiced sugar, like these Apple Cider Donuts and these Gingerbread Donuts, and I did the same thing with these!
These donuts are light, fluffy and perfectly soft in every bite. You see those little air bubbles in that bite? THAT’S how you know you’ve got yourself a perfect donut. Plus, they’re covered in cinnamon sugar, which wonderfully enhances their pumpkin flavour!
Why you’ll love this recipe
- Vegan & gluen-free option. These donuts are vegan and can be made gluten-free with gluten-free flour. Whether you follow a vegan diet or not, you’ll absolutely love these donuts!
- Baked not fried. These Pumpkin Spice Donuts are baked in a donut pan rather than fried so there’s less mess and fuss to make them.
- No Mixer required. All you need to make these donuts is 2 bowls. One for the wet ingredients and one for the dry ingredients.
The best vegan pumpkin spice donuts
This recipe is loaded with a sneaky double pumpkin – pumpkin puree and pumpkin spice! They make the perfect snack, and, don’t tell anybody, but they’re also perfectly acceptable for breakfast!
How to make these vegan pumpkin spice donuts
In one bowl, mix the dry ingredients together. In a separate bowl, add wet ingredients and mix.
To make the dairy-free buttermilk for this recipe, in a separate small bowl, mix almond milk and apple cider vinegar and let it sit for 5 minutes.
Add the buttermilk to the wet ingredients, and mix until combined.
Pour the wet ingredients into the dry ingredients bowl, and mix just until combined. Don’t over-mix, or the donuts won’t be as fluffy when they bake!
Using a piping bag, pipe the dough into the donut moulds filling 3/4 of the way.
Bake at 400 degrees for 10-12 minutes, and then toss them in cinnamon sugar!
- You can use regular flour, spelt flour, gluten-free flour, or whole-grain flour in this recipe! If using whole wheat flour, go for 1 3/4 cup instead of 2 cups, since whole wheat flour is more dense than regular flour.
- You can substitute cane sugar for coconut sugar as the sweetener in this recipe to make them more caramely. It won’t change the texture, but it will alter the taste – in a good way!
- If you don’t happen to have pumpkin spice on hand, you can make a pumpkin spice blend at home, using this recipe here! If you’re really stuck for spices, just go for cinnamon!
- These donuts are the BEST enjoyed the day you make them, but keep them fresh for up to 3 days in an airtight container. (In my home, they only last about a day.)
More pumpkin recipes to try
- Chocolate Pumpkin Butter Cups
- Vegan Pumpkin Spice Cinnamon Rolls
- Pumpkin Pie Chia Pudding
- Pumpkin Spice Granola
- Healthy Chocolate Pumpkin Bread
If you tried these Vegan Pumpkin Spice Donuts or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
These Vegan Pumpkin Spice Donuts are the BEST donuts ever for fall! Light, fluffy and loaded with sweet pumpkin spice flavour.
- 2 cups flour (I use spelt, but regular, gluten-free blend also work)
- 1/2 cup organic cane sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin spice
- 1 1/4 cup almond milk
- 1 tbsp apple cider vinegar
- 1/4 cup coconut oil, melted
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
Cinnamon sugar Coating:
- 1/2 cup organic cane sugar
- 2 tsp cinnamon
- coconut oil spray (optional)
- Preheat the oven to 400 degrees F and spray a donut pan with cooking spray.
- Mix the flour, sugar, baking powder, baking soda, salt and pumpkin spice together in a bowl.
- Mix the almond milk and apple cider vinegar together and let sit for 5 minutes to turn into “buttermilk”
- Then add the coconut oil, pumpkin puree and vanilla extract to the almond milk mixture and mix until combined.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Using a piping bag, pipe the dough into the donut moulds filling 3/4 of the way.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- To coat, mix the sugar and cinnamon together in a ziplock bag. While the donuts are still warm, place each donut in the bag and shake so the coating sticks. (You can alternatively let the donuts cool, then spray with an oil spray and coat.
I use this donut pan to make this recipe!
The cinnamon sugar should stick to the donuts if they are still warm. If you let your donuts cool completely, you’ll need to spray them/or dip them in some oil so the coating will stick.
The donut batter should be quite thick if your batter is too try (*can vary if you use a different type of flour) just add a bit more almond milk.
If you don’t have pumpkin spice, you can make your own like this!
If using gluten-free flour, make sure to add 1/2 tsp xantham gum to the mix.
Store leftovers in a sealed container on the counter for 2 days.
- Serving Size: 1 donut
- Calories: 218
- Sugar: 21g
- Fat: 8g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
Keywords: vegan donut recipes, pumpkin spice recipes, vegan desset, pumpkin spice donut
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